Salted Caramel Brown-Butter Banana Cake (Printable)
Moist banana cake with brown butter and salted caramel topping; optional frosting adds extra sweetness and texture.
# What You'll Need:
→ Brown Butter Banana Cake
01 - 1 cup unsalted butter
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 2 large eggs, at room temperature
09 - 1 1/2 cups ripe mashed bananas (about 3 to 4 bananas)
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup sour cream
→ Salted Caramel Sauce
12 - 1 cup granulated sugar
13 - 6 tablespoons unsalted butter, cubed
14 - 1/2 cup heavy cream
15 - 1 teaspoon flaky sea salt
→ Caramel Frosting (optional)
16 - 1/2 cup unsalted butter, softened
17 - 2 cups powdered sugar
18 - 1/2 cup salted caramel sauce
19 - 2 to 3 tablespoons milk, as needed
# Directions:
01 - Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a small saucepan, melt 1 cup unsalted butter over medium heat. Cook, stirring, until foamy with brown flecks and a nutty aroma forms. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
04 - In a large bowl, mix the cooled brown butter with granulated sugar and light brown sugar. Beat in the eggs, one at a time. Stir in the mashed bananas and vanilla extract.
05 - Fold the dry mixture into the wet ingredients. Gently add the sour cream and mix until just combined; do not over-mix.
06 - Transfer the batter into the prepared cake pan. Smooth the surface and bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean. Cool completely on a wire rack.
07 - In a dry saucepan, heat granulated sugar over medium heat, stirring constantly, until melted and amber in color. Whisk in the unsalted butter until melted. Slowly add heavy cream (the mixture will bubble), then stir in flaky sea salt. Allow to reach room temperature.
08 - In a bowl, beat softened unsalted butter until creamy. Gradually blend in powdered sugar and cooled salted caramel sauce. Add milk as needed to reach desired consistency.
09 - Once the cake is fully cool, apply the caramel frosting or generously drizzle salted caramel sauce over the top. Add extra sea salt flakes for garnish if desired.
# Expert Tips:
01 -
- The secret here is how the brown butter deepens the flavor—guests will ask what makes it different.
- The sweet and salty combo guarantees there are never leftovers to worry about.
02 -
- Once, I poured the caramel while it was too hot and it ran straight off the cake—let it cool just enough to drape, not race.
- Beating the batter too much after adding flour turned my first attempt tough, so I now stop as soon as the flour disappears.
03 -
- Stir the caramel constantly once it starts melting to avoid scorched bits—patience is key here.
- For unforgettable flavor, let the brown butter rest for a minute after heating before adding to the batter.